Chicken and Noodles

And I don't mean soup. 

What is up with these cool spring days? All I want to do is eat warm dishes. It's like I'm from the Midwest or something, which is exactly where tonight's dish comes from. Now people like to argue with me about whether this particular dish is from the Midwest or the South. I say Midwest, but some of my Okie relatives just won't have it. But here's the thing, it's closer to a casserole (or hot dish) than fried chicken. Ain't nothing about this dish is fried. I mean, it has roasted chicken in it. It's just too healthy to be a Southern dish. Also, the only place I've actually seen this dish on a menu was in Western Kansas, which is the Midwest! So, it definitely has to be Midwestern.

Chicken and Noodles

Ingredients for the Sauce 

• 2-4 cups chopped chicken (preferably from a roasted chicken)
• 1 can cream of celery soup (trust me, don't even try to use a different "cream of" soup; it's not the same)
• 1-2 cans milk (cans? As in fill up the cream of celery soup can once or twice) 
• 2 cans chicken broth (same as milk above)
• Healthy portions (like 1-2 tsp) of 
• Oregano
• Sage
• Basil
• Thyme
• Freshly ground pepper
• Sea salt 

Ingredients for the Noodles

2 cups flour
2 large eggs
2 tsp salt
3-5 tbsp milk 

To Make the Noodles
Combine the flour, eggs, and salt together. Slowly stir in the milk until a soft dough forms. Flour a large flat surface. Knead the dough a few times on it. Then roll it out until it's 1/8-1/4 inch thick. Cut the dough into thin strips using a noodle cutter or sharp knife. 

To Make the Sauce
Combine all sauce ingredients in a large saucepan over medium to high heat. When the liquid starts to bowl, drop the noodles into the pot. Cook until noodles are al dente

Serving Suggestions 

• In a bowl as is. 
• On top of mashed potatoes (oh, hello, carbs!). 
• Next to your Thanksgiving turkey (as H's family does it).
• Topped with steamed broccoli. 

Chicken Fajita Bowls

It's looking like a Mexican day for me. Chipotle for lunch. Chicken Fajita Bowls for dinner. Somehow I'm okay with this. Haha. If you actually know me, you really shouldn't be surprised by this. Rarely a week goes by where I don't eat some kind of Mexican dish...or two.

Chicken Fajita Bowls

Serves 4

2 Chicken Thighs (or Breasts)
Taco Seasoning
1 Tbsp Olive Oil
1 Red Bell Pepper, sliced (or chopped)
1/2 Large Onion, sliced
Salt and Pepper
2 cups Cooked Brown Rice
1 Avocado
4 Tbsp Plain Greek Yogurt
4 Tbsp Queso Fresco
1 Jalapeño or a few drops of Hot Sauce

Preheat a grill (I used electric) and heat the oil in a skillet. Sprinkle the taco seasoning on the chicken and place on grill. While chicken is grilling, saute the bell pepper, onion, salt, and pepper in the skillet until soft and caramelized. When the chicken is done, slice or chop into bite-size pieces. Scoop 1/2 cup rice into each bowl. Top with 1/4 of the chicken, peppers and onions. Top that with 1/4 of the avocado, 1 Tbsp yogurt, 1 Tbsp Queso Fresco, and some jalapeño or hot sauce. Enjoy!

Beef and Kale Stew Remix

It's April, and it's snowing. 

Yesterday was in the 70s (I even wore a tank top!), today's high...31. I was so looking forward to putting my ski coat in the closet for a few months, but I guess a couple of weeks is all I get for now. To warm up, H and I decided to make our Beef and Kale Stew again...with a few changes. Okay, actually I made it while he got our car's tire fixed. Sucker had a 4 inch long nail in it! But we enjoyed it together. Mmmm! :)

Beef and Kale Stew Remix

2 T olive oil
1 large onion, chopped
3 shallots, diced
5 garlic cloves, chopped
2 t dried thyme
2 t dried rosemary
3 large carrots, sliced
3 large celery stalks, sliced
1 red bell pepper, chopped
1 large yukon gold potato, chopped
1 lb beef stew meat
1 (14.5 oz) can diced spice red pepper tomatoes
2.5 c beef stock
4 c thinly sliced kale
1 T red wine vinegar
Herbamare (or sea salt) and pepper

In a large stockpot, heat olive oil over medium heat. Add onions, shallots, garlic, and some sea salt; saute for 5 minutes. Add dried thyme, rosemary, carrots, celery, bell pepper, and potato. Saute for 5 more minutes. Then add stew meat, and continue to saute for an additional 5 minutes. Add diced tomatoes and beef stock; bring to a boil. Reduce heat and simmer for 35 to 40 minutes, stirring occasionally. Add the kale, red wine vinegar, and salt and pepper to taste. Cook an additional 5 minutes.